Preheat oven to 400 degrees. Peel and chop the purple sweet potato into 1/2-inch cubes. Toss the sweet potato on a baking sheet with 1 tablespoon olive oil, the herbes de Provence, and a pinch of salt and pepper. Roast for 20-25 minutes, until golden brown and very soft.

While the sweet potatoes roast, bring a medium pot of water to a boil with a pinch of salt.

Meanwhile, mince the olives and half the shallot. Make the black olive vinaigrette: in a small bowl, mix together the minced olives, minced shallot, 2 tablespoons sherry vinegar, 2 tablespoons olive oil, and a large pinch of salt and pepper.

Trim and cut the green beans into 2-inch pieces, then place in the boiling water for 2-3 minutes, until crisp-tender. Drain and rinse under cold water.

Halve the grape tomatoes. Pick the parsley leaves. Drain and rinse the chickpeas. Peel and dice the cucumber.

Plate a mound of greens, then assemble the salad with chickpeas, parsley leaves, sweet potato, grape tomatoes, cucumber, and green beans in rows. Drizzle with the black olive vinaigrette and enjoy!